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Low Carb Pumpkin Spice Cupcakes

These low carb pumpkin spice cupcakes are so moist and easy to make from scratch. It's so delicious you won't believe they are low carb and keto friendly!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Desserts
Cuisine: American
Keyword: almond flour, Baking, cream cheese, cupcakes, desserts, easy, easy recipes, homemade, low carb, low carb diet, low carb recipe, pumpkin, pumpkin spice, simple
Servings: 12 cupcakes
Calories: 225kcal

Ingredients

  • 1 cup pure peanut butter (no sugar, salt or oil added)
  • 1/2 cup pure pumpkin puree (unsweetened)
  • 1/2 cup low carb granulated sweetener (I used Xylitol)
  • 2 eggs
  • 2 tsps pumpkin spice
  • 1/3 cup shredded coconut
  • 1/3 cup almond flour
  • 1/2 tsp baking soda
  • pinch of salt

Frosting

  • 4 oz cream cheese
  • 2 tbsps coconut oil melted
  • 2 tbsps pure pumpkin puree
  • 1/2 tsp pumpkin spice
  • 3 tbsps Xylitol or your preferred low carb sweetener
  • unsweetened coconut flakes (for topping)

Instructions

  • Preheat oven to 350F.
  • In a mixer, beat eggs, sweetner, spices and peanut butter together until well mixed.
  • Add almond flour, baking soda, salt and coconut flakes and beat to incorporate. Batter will be thick.
  • Line a 12-muffin tin with paper cups. Pour a tablespoon of batter into each and divide remaining batter equally into each cup. Gently tap pan to even out the batter.
  • Bake for 20 minutes or until toothpick inserted in the center comes out clean.

Frosting

  • In a mixer, beat all ingredients (except coconut flakes) together until smooth.
  • Frost cupcakes or pipe the frosting on.
  • Top with coconut flakes.

Nutrition

Calories: 225kcal | Carbohydrates: 8g | Protein: 8g | Fat: 20g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 97mg | Potassium: 200mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2145IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg